SEARCH

Assorted Sprouting Spring Vegetables and Fresh Fish

This is a sashimi dish I devised as a way to work around rising ingredient costs. For the assorted sprouting spring vegetables and fresh fish, since…

• Serves 1 · ¥900

• Cook time 30 min

Scallop and Salmon Hakata-style, Uni Set with Lime Jelly, Hydrangea Small Clam Adductor Temari-zushi, Beef Chigusa-maki, Tomato and Abalone Cream Bake

This uses scallops in season. I thought about what could be made using shellfish with a June feel. When I think of spring, cherry sea bream and…

• Serves 5 · ¥4,000

• Cook time 30 min

Hyuganatsu-Scented Grilled Course, Saikyo-Yaki Black Cod, Snow Crab, Yuba and Grated Mountain Yam, Saikyo-Yaki Vegetables

Hyuganatsu, a citrus fruit, has a rare characteristic no other fruit has: even the white pith on the inside can be eaten together with the flesh, and…

• Serves 1 · ¥500

• Cook time 30 min

Reishi sea snail fried in egg yolk batter, tomato deep-fried in white batter, stuffed hollow burdock

This is a fried course. For the Reishi sea snail fried in egg-yolk batter, I deep-fried the sea snail in a batter of rooibos tea, egg yolk, and…

• Serves 1 · ¥400

• Cook time 40 min

Octopus, Taro, Kabocha Squash, Green Beans, and Yuzu

This is a kabocha squash dish. Consulting the literature, the temperature and time at which pectin hardens and at which a vegetable breaks down are…

• Serves 1 · ¥300

• Cook time 1 hr

Tilefish nanban-zuke and shrimp nanban-zuke with accordion-cut cucumber, freeze-dried tofu achara pickle, Fushimi pepper, and mixed scallion

This time, on 'vinegared dishes,' I learned from instructor Nakamura (Ryōtei Chiyoda). I take up 'nanban-zuke.'

Amaou strawberry mamekan

Among strawberries, Amaou is especially famous and popular. Hotel New Otani Tokyo also offers limited-time menus featuring it at each of our…

• Serves 2 · ¥221

• Cook time 20 min

Japanese Chestnut Ice Cream

I make a very fragrant house-made vanilla ice cream using Tasmanian vanilla beans, on the advice of a French chef, and combine it with seasonal…

• Serves 1 · ¥500

• Cook time 30 min

Thread-cut mountain yam, shredded egg crepe, tomato, mitsuba, ginger pickled in vinegar and soy, mountain yam

This is a vinegared dish within the summer course menu. For the mountain yam somen, the mountain yam is cut thin and fine with a knife, then tied…

• Serves 1 · ¥250

• Cook time 30 min

Hamaguri and Bamboo Shoot Takiawase

A stock taken from the hamaguri's fringe is combined with the soup used to simmer the bamboo shoot, and poured over at the finish. Hamaguri and…

• Serves 1 · ¥900

• Cook time 1 hr

Oyster lightly salted then sun-dried

The deep-fried dish is overnight-dried oyster. We rarely used to use oysters in the past, but advances in fisheries technology have made it possible…

• Serves 1 · ¥800

• Cook time 20 min

Corn Mousse, Sea Urchin and Chamomile Gelée

The corn mousse lets guests enjoy the sweetness of the corn in a refreshing way, through the fragrance of chamomile. We used soy milk rather than…

Mountain vegetables and cockle, vinegared and chilled, hosta shoot, angelica-tree shoots, bracken fern, needle-cut radish, egg-yolk vinegar, wasabi vinegar

This time, on 'vinegared dishes,' I learned from chef Iizuka (Asakusa View Hotel). This time I take up 'sansai vinegared dishes.'

Monkfish liver and turnip terrine

This is monkfish liver and turnip terrine, an appetizer (sakizuke) that makes use of monkfish liver as an end-of-season ingredient for March. Ankimo…

• Serves 1 · ¥300

• Cook time 2 hr

Apple Gratin

This is a reimagining of Gunma Prefecture's local cuisine. This is a grilled dish. The Apple Gratin is an attempt to let guests eat the apple…

• Serves 1 · ¥540

• Cook time 1 hr

Three Kinds of Sesame Cream

This time I would like to introduce dishes we regularly serve at the restaurant, as well as dishes I hope to serve in the future. Here I introduce…

• Serves 1 · ¥200

• Cook time 20 min

Spring green dressed salad (iced kombu-dashi tea style)

As part of my effort to work around rising ingredient costs, this dish introduces something my staff and I devised together — during the aftermath of…

• Serves 1 · ¥500

• Cook time 1 hr

Herring and eggplant

Herring and eggplant is a classic summer combination in Kyoto. I finish it thoroughly and carefully, without trying anything gimmicky. In particular…

• Serves 6 · ¥1,000

• Cook time 50 min

Two-topping grilled yellowtail

From our use of the winter ingredient yellowtail, this is a grilled dish, two-topping grilled yellowtail. The tail and back portions of the…

• Serves 1 · ¥900

• Cook time 40 min

Niigata blackthroat seaperch, seared-skin sashimi

This is a sashimi course. I sear the skin of Niigata's nodoguro to give it a seared-and-chilled finish. Letting a little heat into the fish really…

• Serves 1 · ¥1,760

• Cook time 30 min

Turnip-steamed tilefish (ginkgo nuts, shimeji, wood ear mushroom, Domyoji rice)

This time, on 'steamed dishes,' I learned from chef Yamamoto (Azabu-Jūban, Azabu Nagasaka Sarashina Honten). This time I take up 'kabura-mushi.'

Napa cabbage simmered in its own puree

Napa cabbage tomoni from the 'vegetable work' at Yonemura in Shimbashi. We trim the napa cabbage down to just the core, then simmer it for fifteen to…

• Serves 2 · ¥100

• Cook time 1 hr

Hamo Abura-Shimo Sashimi, Water Spinach, and Powdered Soy Sauce

As a way of serving seafood, I devised a new combination of refreshingly summery aromas, flavors, and ingredients. Also, thinking of umami's richness…

• Serves 1 · ¥500

• Cook time 30 min

Joshu Black Wagyu Low-Temperature Roast Beef

This is a shiizakana, a hearty course. This dish is themed around Gunma Prefecture's Tomioka Silk Mill, famous for sericulture. By braiding Joshu…

• Serves 1 · ¥2,120

• Cook time 1 hr